1/4 cup sliced pickled jalapeños (likely available at a normal grocery store, but definitely at a store with a decent Mexican section)

2 Tbsp. pickling juice from the jalapenos

– Spread layers of the ingredients in the slow cooker as follows, sprinkling generously with salt after each layer: onion, potatoes, chicken thighs, cilantro, tomatillos. Rick notes that this is the only salt in the dish, so be sure to add enough. I sprinkled each layer as though I were just eating that.

– Scatter the jalapenos over everything, then drizzle on the pickling juice.

– Cover the slow cooker on high for 6 hours. It can sit on warm for another 4 hours or so before the chicken starts to overcook

Michelle Abidoye is WLALA Communications Officer and a partner at FordHarrison LLP.